Preheat the oven to 180C/350F degrees.
Blend the butter and cream cheese together.
Add the erythritol and continue to blend.
Add the vanilla, coconut flour and spices.
Blend until combined.
Roll walnut sized balls of the dough. It helps to wet your hands first to do this.
Place the balls onto a parchment paper lined tray.
With a damp finger, poke holes in the dough.
Bake for 25-30 minutes until golden.
Set aside to cool.
Blend all the filling ingredients together. A hand-held blender will make the smoothest result.
Pipe the mixture into the centre of the cookie.
Eat & Enjoy!